I made this pizza a few weeks ago when we had friends over for football. I figured that was the perfect time to work up an idea for Recipe ReDux, since this month's theme is healthy pizza recipes.
Pizza inherently isn't healthy, with all the dough, cheese and potentially fatty toppings. So this challenge was a great one because I wanted to make a pizza that both tasted great and people wanted to eat, but that was also healthful. And that wasn't just the run-of-the-mill veggie pizza you can get from the local pizza spot.
I think I succeeded with this one.
So to start, I wanted to make a paleo crust that was totally grain-free to cut down on the carb factor in pizza, but I have to say I am a little sick of the cauliflower crust. Every time I make cauliflower crust it tastes good, but really doesn't taste like PIZZA. It doesn't fold right (I don't care what anyone says - and I've tried multiple recipes) and is more like polenta pie than pizza. So I dug around for other ideas and found this one by Zenbelly, which is a yeast base like traditional dough, but uses almond flour and tapioca starch instead of wheat flour. Not being a very adventurous baker, I followed the recipe exactly. I was skeptical, especially when I tried to roll the dough out and it was a sticky mess. But guess what? It WORKED.
It's like real pizza dough. You can even pick it up!
Definitely give this dough recipe a go if you're into low carb living.
So I will admit, this recipe is not 100% my own since I did borrow the dough, but you can choose to use whatever base you like - paleo, cauliflower, whole wheat, your own homemade or one you bought from the grocery store or pizza shop. The real stuff is the toppings.
I started with a base of ricotta cheese, then added a couple big spoonfuls of goat cheese for some tangy flavor. Add shredded Brussels sprouts, parmesan cheese and a drizzle of balsamic reduction, and you've got a flavor explosion. It's a really unique combo of tangy, salty and sweet. You don't really taste the sprouts, but they add a nice crunchy texture against the soft, creamy cheeses.
Note: I had a truffle balsamic reduction on hand since Matt gave me one in my Christmas stocking this year (does he know me, or what?) but if you don't have one in your pantry, you can just take some regular balsamic vinegar and boil it for 15-20 minutes until it reduces down to a thick syrup.
This pizza was a hit with our friends. I only made one, and then made a bunch of regular pies as well, and wish I had made more of this kind. I'll definitely be making it many times over again, probably on both paleo and un-paleo crusts. Maybe even for Superbowl Sunday?
Goat Cheese Pizza with Brussels Sprouts & Balsamic Reduction
Makes 1 pizza
1 pizza dough of your choice (I used this paleo crust)
4 Tbsp. whole milk ricotta cheese
4 oz. goat cheese
Approx. 8-10 fresh Brussels sprouts; halved, cores removed, and shredded
2 Tbsp. parmesan cheese
2-3 Tbsp. balsamic reduction
Preheat oven to 400 degrees. If using a pizza stone, heat the pizza stone as well.
Roll the dough out and place on baking sheet or pizza stone. Bake until almost done - slightly golden on the bottom but not quite cooked on top. Spread the ricotta cheese evenly over the dough; then break up the goat cheese with your fingers and scatter around. Top with shredded Brussels sprouts and parmesan cheese. Drizzle with balsamic reduction. Bake another 3-4 minutes until cheese is hot.